More or less that was the extent of my cooking capabilities. Until yesterday.
At precisely 7:00 (as our sheet said DO NOT BE LATE) Apicius: The Culinary Institute of Florence, hosted its first of two cooking classes for ACCENT students. At precisely 7:11 Maria, Hilliary, Cameron, and I arrived. To our defense the directions are very vague and nearly half the street are unmarked.
Upon arrival, we recieved folders with recipes and tid bits of other info, as well as the timeless culinary accessory: our very own, top-of-the-line muslin apron...which we proceeded to wear into the night.
Our meal we were to prepare:
Potato gnocchi with Sicilian pesto
Chicken Cacciatore
Biscotti di Prato (Almond cookies)
I was one in charge of the gnocchi. This job consisted of peeling boiled potatoes, putting them into this masher contraption, and squeezing down as the potato oozed out like little worms. We then added 2 eggs yokes, in which i was in charge of separating from the whites. (It was later decided that egg separating was my newfound natural talent) Then with a bit of flour, Maria used her hands to mix it all together. Thanks to this class I know understand why italians cook with such passion: they immerse themselves..and fingers in it :)
After mixed into a big blob, we rolled little pieces into balls and VOILA: gnocchi!
After everyone finished making each course we set the table and dug into our homemade meal. When told that we could not bring any of the food home with us (due to insurance policies) I casually and oh-so secretly stuffed the left over biscotti into my purse! My roommates thanked me.
In conclusion I can really only say one thing: I COOK NOW.
haha
CIAO,
Jenna
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